Sensory quality of pork Influences of rearing system, feed, genotype, and sex
Abstract: Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. The genotype had a major effect on sensory quality in all four studies irrespective of rearing system, feed and sex. In three of the four studies pork from RN¯ carriers scored higher for juicines, tenderness, acidulous taste and meat taste intensity. Sex showed contradictory effects on sensory quality, while rearing system and feed had minor effects on sensory properties of pork. Hams (M. biceps femoris) from pigs reared outdoors scored lower for juiciness and acidulous taste than hams from pigs reared indoors. Loins from pigs organically reared (KRAV) scored lower for juiciness and higher for crumbliness than ones from pigs conventionallreared. Loins (M. longissimus dorsi) aged four days from conventionally fed pigs were juicier than ones from silage-fed pigs. When loins were aged eight days there was no difference in juicines while acidulous taste became weaker and tenderness and meat taste intensity increased. In the case of loins stored frozen one year, those from silage-fed pigs scored higher for acidulous taste and off-flavour than those from conventionally fed pigs.Cooking, thawing and total loss data showed minor and contradictory differences between genotypes, sexes, rearing systems and feeding regimes. Organically and conventionally produced loins were equally liked and loins from RN¯ carrier pigs were preferred to loins from non-carriers.
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